SUGAR FREE MINI CHEESECAKES

Steps:

• Start by bringing all ingredients to room temperature.
• Preheat oven to 350 degrees Fahrenheit.
• Beat neufchatel cheese and Splenda on medium speed until smooth and creamy.
• On low speed add vanilla extract and one egg and mix until incorporated.
• Add second egg and beat to incorporate.
• Allow batter to rest for 30 minutes to release trapped air bubbles.
• Add a vanilla wafer to each of 12 lined muffin cups in a muffin pan.
• Spoon batter evenly into each cup.
• Tap pan on counter a few times to release trapped air bubbles.
• Bake for 15 minutes or until centers are set.
• Cool in pan on rack for 10 minutes.
• Remove cups from pan and cool completely on a cooling rack.
• Refrigerate until chilled.
• Top as you see fit. I like to top with real whipped cream and fresh fruit.
• VARIATIONS:.
• Try baking with an Oreo cookie for the crust and a sugar free caramel square on top.
• Add 2 oz of melted baking chocolate to the batter after adding the second egg for chocolate cheesecake.
• Use Ginger Snaps for the crust.
• Top each one with a mini candy bar before baking.
• Add the juice and zest of 1/2 a lemon for lemon cheesecake. Top with a spoonful of lemon curd and a fresh raspberry.